- 2 heads cauliflower (10 cups)
- 3 garlic cloves
- 2 shallots
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon finely chopped fresh thyme leaves
- 1 bay leaf
- 2 cups heavy cream
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart pan simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth, transferring to a bowl. Return soup to pan and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.